Yellow Split Pea Carrot And Rice Baby Food Recipes

Steps:

• Heat the oil in a Dutch oven over medium-high heat. Add the onion, garlic, carrots, celery and turmeric and cook until the vegetables are tender, about 5 minutes. Add the peas, vegetable broth, thyme and 1/2 teaspoon each salt and pepper.
• Bring to a boil; cover, reduce the heat to low and simmer until the peas are tender and the soup is thickened, 40 to 45 minutes. Stir in 1 to 2 cups water at the end of cooking if the soup is too thick.
• Meanwhile, stir together the sour cream, paprika and 1/4 teaspoon each salt and pepper. Spoon the soup into serving bowls and top with the sour cream. Garnish with thyme, if desired.

Steps:

• Heat the olive oil. Add the spices, carrots and rice and saute for a couple of minutes, stirring continuously until the rice is translucent.
• Add the broth, cover and simmer over low heat for 15 minutes or until the rice is tender and has absorbed all of the water. Season to taste with salt and pepper and keep off heat, covered, until the tuna is completed.

Steps:

• In a pot with a tight fitting lid, add the rice and 4 cups cold water. Put in the ginger and salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 to 20 minutes. Remove from the heat and set aside for about 10 minutes.
• Heat a wok or large nonstick skillet over medium-high heat. When it is hot, pour in the sesame oil. Add the scallions, ginger, and garlic; stir-fry for 1 minute until fragrant. Stir in the peas and carrots and cook for about 2 minutes. Pour in the eggs and stir-fry until they are cooked, about 2 to 3 minutes. Remove the ginger from the rice and add the rice to the wok; stir everything together and break up any clumps of rice. Add the soy and hoisin and stir some more. Taste for seasoning and add some salt if needed. Stir in the cilantro leaves and serve.

Steps:

• Heat the oil in a large flameproof casserole dish with a lid. Add the onions and peppers, and cook for 10 mins until softened. Add the curry paste and nigella seeds, stir for 1 min, then add the split peas, tomatoes, coconut milk and coriander stalks. Bring to a simmer, then cover and bubble gently for 45 mins, or until the split peas are tender. If eating at different times, turn off the heat and cover the curry with a lid. Reheat on the hob or in a microwave until piping hot, adding a splash of water if the curry looks too thick.
• Just before serving, add the lime zest and juice, coconut yogurt and generous seasoning. Serve with rice or naan, with a dollop of yogurt on top and scattered with coriander leaves.

Steps:

• In a medium saucepan melt butter over medium heat. Add chopped onion and salt. Saute until soft, about five minutes. Add garlic and saute until fragrant, about 30 seconds.
• Add remaining spices and stir. Saute for about 1 minute, cooking spices. If spices start to stick to pan, add some water - 1/4 cup should do. Add peas and stir to coat with butter, onion, and spice mixture. Add broth, 1/2 cup water and bring to boil. Cover and reduce heat to simmer.
• Simmer for 40-50 minutes or until peas are tender and most of the liquid has been absorbed. (Check peas periodically - you may need to add more water during cooking if peas are absorbing the liquid too quickly). Garnish with chopped cilantro/coriander leaves before serving.
• Options: Serve with hot basmati or brown rice for a filling one-dish meal. Or, double the broth/water to make a curried pea soup. To turn this into a spicy curry, add some finely chopped jalapeno, serrano, or chile pepper at the same time as the garlic.
• Update 1/6/2010: Some people have reported issues with the peas taking longer to soften. I have never had an issue but try cooking the onions without salt and waiting until the last 10 minutes or so of cooking time to add the salt. I have heard salt interfers with lentils softening perhaps it is the same for split peas. Curry powder - I usually use a mild Indian yellow variety, the all-purpose kind found in most US supermarkets. But I have also made this with a hot Madras and it was also delicious (but spicy!).

Steps:

• Combine split peas and carrots in a small saucepan and add water to cover by about 2 inches. Bring to a boil and reduce to a simmer. Simmer until peas are tender, about 30 minutes. Add additional water as needed so that peas don't stick to the bottom of the pan.
• Add rice and 2/3 cup water to the saucepan. Bring to a boil and cook until rice is tender, about 12 minutes.
• Remove from heat and add olive oil. Mash or puree to your desired consistency, making it smoother for younger babies or perhaps chunkier for older babies.